Sambal Belacan

Fiery, salty, tangy, and packed with umami, this is the classic Malaysian spicy dip. Sambal belacan, also known as Chili Shrimp Paste Sauce, is a no-cook or raw dip made traditionally with a mortar and pestle, or more quickly with a food processor or blender (NASI KERABU/HERBS RICE). 

This world-famous condiment comes in various versions. Apart from the popular Malaysian sambal belacan, there is the Thai-style sambal belacan and the Indonesian sambal belacan, also called Sambal Terasi. Each has its own preferred ingredients and flavors.

This recipe is the most basic, with just three ingredients. There are no fixed measurements. Making sambal belacan is always about taste and preference.

 

How to Use Enjoy Sambal Belacan
The pairing options are endless, much like a Malaysian chili sauce. It goes with rice meals, noodle dishes (MALAY MEE UDANG/PRAWN MEE) and is ideal with ikan bakar (grilled fish), kerang rebus (boiled cockles), or a simple Malaysian plate of rice, fried salted fish, or fried chicken, cucumber, and a scoop of sambal belacan (TAMARIND FRIED FISH).

Storing Sambal Belacan
Make extra and store sambal belacan in small containers in the freezer. This keeps it fresh and prevents it from turning rancid. Properly stored, it can last for up to six months.

Ingredients for Sambal Belacan (as needed)

Fresh red chilies 

Roasted belacan/shrimp paste

Calamansi lime juice

How To Make Sambal Belacan

Pound in a mortar or blend chilies and belacan.

Add lime juice and stir in.